Onion Bagels Recipe
These Onion Bagels have a chewy interior and a crispy and golden exterior! This is an easy fool-proof recipe, packed with tips and tricks for the perfect homemade bagels! Naturally vegan.
Ingredients
- 2 tsp (9 g) active dry yeast
- 1 ½ tbsp (19 g) granulated sugar
- 1 ¼ cups (300 ml) warm water
- 3 ½ cups (440 g) bread flour plus more for sprinkling
- 1 ½ tsp (6 g) salt
- 1 tablespoon onion powder
- ¼ cup (60g) honey or maple syrup if vegan (or barley malt syrup)
Optional toppings
- everything bagel seasoning optional; or use a mix of sesame seeds and poppyseeds
Instructions
- First, bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 5-10 minutes or until the mixture becomes foamy on top.2 teaspoon (9 g) active dry yeast, 1 ½ tablespoon (19 g) granulated sugar, 1 ¼ cups (300 ml) warm water
- In the meant time, in a large mixing bowl, measure the flour and stir in the salt and onion powder. When the yeast is ready, add it to the bowl with the dry ingredients. (If you don't want to mix the dough by hand, you can use a stand mixer with a dough hook).3 ½ cups (440 g) bread flour, 1 ½ teaspoon (6 g) salt, 1 tablespoon onion powder
- Using a fork, mix until the dough becomes sticky so that you can't continue with the fork anymore.
- Sprinkle some flour onto a clean surface and transfer the dough. Knead for 5-6 minutes, or until it becomes smooth, elastic, and soft.
- Grease a large bowl with some oil and transfer the dough. Cover it with a clean kitchen towel. Set it aside in a warm place for at least 60 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
- After rising, lightly punch down the dough to release air. Then, knead for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls.
- Using your thumb, poke a hole in the middle of each ball. Then, use 2 fingers to widen the hole to about 1.5-2 inches. Cover with a towel and let the bagels rise for around 10 minutes, while you prepare the water bath.
- Preheated oven to 425ºF (220ºC). Fill a large pot with water and honey or maple syrup (or barley malt syrup) and stir. Bring to a boil.¼ cup (60g) honey or maple syrup if vegan
- Drop the bagels into the water, as many as you can comfortably fit (I fit 3), and boil for 1 minute on each side. Then, take them out of the water and sprinkle them with your toppings.
- Bake onion bagels for 20-22 minutes. or until golden brown. Let them cool on a wire rack for a few minutes, then serve!
Notes
Overnight Instructions
You can make this dough up to 24 hours ahead of time. After you knead the dough, transfer it to a greased bowl and store it in the coldest shelf of your fridge. When you're ready to bake, let the dough come to room temperature for at least 1 hour. Then shape the bagels and continue with the instructions in the recipe card.
Storage
- Fridge: Let leftover bagels cool to room temperature then cover them tightly with plastic wrap or transfer them to an airtight container. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week.
- Freezer: Let them cool to room temperature, then freeze them in a zip-log bag or an airtight container for 3-4 months.
Nutrition
Serving: 1bagelCalories: 215kcalCarbohydrates: 43.5gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 444.4mgPotassium: 74.3mgFiber: 1.8gSugar: 2.7gVitamin C: 0.2mgCalcium: 12.2mgIron: 2.5mg
Tried this recipe?Let us know how it was!